Curried Oxtail Recipe - Cooking Index
Curried Oxtail Recipe - Cooking Index
| Spice Paste | ||
| 1 | Ginger - (abt 1") | |
| 1 | Lemongrass stalk | |
| 1 | Onion - coarsely chopped (medium) | |
| 6 | Garlic cloves | |
| 2 | Fresh red or green jalapeño chiles - seeded | |
| 1 tablespoon | 15ml | Chili garlic sauce |
| 1/4 cup | 59ml | Water |
| Vegetables | ||
| 1 | Potato (medium) | |
| 1 | Carrot (medium) | |
| 1/2 | Jicama (small) | |
| Cooking | ||
| 2 lbs | 908g / 32oz | Oxtail - cut into segments |
| 2 tablespoons | 30ml | Cooking oil |
| 2 tablespoons | 30ml | Curry powder |
| 2 | Cinnamon sticks | |
| 10 | Dried curry leaves - (optional) | |
| 1 | Unsweetened coconut milk - (13 1/2 oz) | |
| 3 cups | 711ml | Water |
| 1/4 cup | 59ml | Soy sauce |
| 1 tablespoon | 15ml | Brown sugar - (packed) |
| Mint leaves - for garnish |
Thinly slice ginger and bottom 6 inches of lemongrass. Place in blender with remaining spice paste ingredients and process until smooth.
Peel potato, carrot, and jicama. Cut potato into 1 1/2-inch chunks, carrot and jicama into small cubes.
In a large pan, parboil oxtail in water to cover for 5 minutes; pour into a colander and let drain.
In the same pan, heat oil over medium-low heat until hot. Add spice paste and cook, stirring until fragrant, 6 to 8 minutes. Add curry powder, cinnamon sticks, and curry leaves.
Return oxtail to pan and stir to coat with seasonings. Add coconut milk, water, soy sauce, and brown sugar. Bring to a boil; reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours.
Add vegetables to meat; cover and simmer for 30 minutes or until all vegetables are tender when pierced. Ladle into bowls and garnish with mint leaves.
This recipe yields 6 servings.
Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)
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